Why pork turns out tough: never cook it this way

Juicy roast pork slices or steak are a great, hearty addition to any side dish. But very often the product becomes very tough and dry after cooking. Such a dish is simply impossible to eat.

The FoodOboz editorial team will tell you how not to cook pork to make it really tasty. The quality of a dish is influenced by many factors that many people don't even think about.

Poor quality

Old pork will never be tender and soft after cooking. Therefore, it is important to choose young meat. It should be fairly light in color and dense and elastic to the touch, without veins.

Rinsing the meat before cooking

To make roast pork really juicy, you need to dry it rather than rinse it. and if you've already done so, pat it well with napkins.

Pieces that are too small

If you cut the pork too small, it will simply dry out. The optimal size of the pieces is 2.5-3 cm. And if it's a steak, then it is 1.5-2 cm. It is also very important to cut the meat along the grain.

 Adding salt at the wrong time

Add salt to meat only when you put it on the pan, not before. Salt draws the juice out of the product, so if you add salt immediately after slicing, the meat will not be juicy.

Putting meat on a cold pan

The meat will heat up with the pan and use up all the juices. In order for a crispy crust to form on top and preserve juiciness, the pan and the oil in it should be as hot as possible.

You can also find more recipes on OBOZREVATEL:

• Stewed pork with cabbage
• Fried pork with tomatoes
• Fried pork in a multicooker